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- 4 lbs (1.8 kg). boneless pork butt or shoulder
- 1 cup (225 ml) cola
- 1 recipe North Carolina Barbecue Sauce
- North Carolina Barbecue Sauce:
- 1 cup (225 ml) cider vinegar
- 2/3 cup (150 ml) yellow mustard
- 1/2 cup (125 ml) firmly packed light brown sugar
- 2 tbsp (30 ml) butter
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) chili powder
- 1/4 tsp (1 ml) crushed red pepper
- 1 tsp (5 ml) black pepper
- Trim all possible fat from roast.
- Place in crockpot, pour cola over, cover and cook on low for 10 - 12 hours or until pork can be easily shredded.
- Remove pork from pot, shred in a bowl, removing all possible fat. You can use two forks or your fingers (let cool slightly).
- Discard liquid.
- Return pork to pot (you don't have to wash it).
- Add barbecue sauce to taste and mix.
- Continue to cook on low for 5 - 6 hours, adding more barbecue sauce if needed.
- Serve as sandwiches in buns.
- Barbecue sauce:
- In a medium saucepan, combine all the ingredients over medium heat. Bring to a boil and continue to boil for 5 minutes, or until the sauce has thickened, stirring constantly.
- Yields: about 1 2/3 cups
- This freezes perfectly.
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